Fodor's Travel

"For dessert, dig into crème brûlée with maple syrup."

Sedona Rea

"Not to be dramatic, but the creme brûlée was life-changing."

Stella Jane

"From one classic to another, I finished my meal with that old standby, creme brulee. I just love the physical sensation of eating this dessert. It’s so fun to tap, tap, tap on the crust and then dig into the custard underneath. I feel like a kid again every time."

Jenny McGregor

"The kitchen works to a mixture of a modern and traditional French menu with specialities such as crème brûlée flavoured with maple syrup. The impressive Bouillon Racine takes you on an evocative journey back to the Paris of the 1900s."